Ingredients
Equipment
Method
PUMPKIN GANACHE
- Roast pumpkin puree on a baking sheet at 325°F for 20-30 minutes until reduced and darkened; let cool.
- Boil heavy cream, corn syrup, and butter, then pour over white chocolate in a bowl and let sit for 1 minute.
- Add roasted pumpkin, spices, and salt to the chocolate mixture, then blend until completely smooth and silky.
- The ganache can be made 1-2 days ahead and stored in the fridge; reheat briefly in the microwave to achieve a pourable consistency.
SALTED CARAMEL
- Prepare all ingredients by measuring cream, butter, salt, and vanilla, keeping cream and butter cold.
- Combine water, sugar, and corn syrup in a saucepan, stir until sugar dissolves, then cook over medium heat, swirling occasionally to prevent crystallization.
- Continue cooking until the mixture turns a rich golden brown, carefully swirling; remove from heat immediately to avoid burning.
- Whisk in butter one tablespoon at a time, then slowly stream in cream, followed by vanilla and salt, being cautious of foam and steam; cool to room temperature, then refrigerate.
- The caramel can be made 1-2 days ahead and stored in the fridge; reheat in 20-second microwave increments for pourable consistency.
PIE CRUST
- Combine dry ingredients in a large bowl, add cold butter cut into tablespoons, then use fingers to mix until a coarse meal forms with pea-sized butter chunks; chill if butter softens.
- Mix vinegar and ice water, then gradually add to the flour mixture, tossing by hand until the dough holds together but is slightly crumbly and not sticky.
- Form the dough into a disc, wrap tightly, and refrigerate for at least 30 minutes; allow to sit at room temperature for 5-10 minutes if too hard to roll.
- Lightly flour your surface and dough, then roll into a rectangle, fold like a letter, rotate, and repeat until cohesive; roll into a circle larger than your pie tin and carefully transfer without stretching.
- Fold excess dough to create a lip, crimp, then refrigerate; blind bake at 350°F with weights for 30-35 minutes, tenting edges, then remove weights and bake for 15-20 minutes more until golden brown.
- Cool the crust for at least 1 hour before filling; it can be made several days ahead and refrigerated or frozen unbaked for up to a month.
STREUSEL TOPPING
- Combine all streusel ingredients in a bowl, mixing by hand until a loose crumb forms with no dry spots or butter chunks.
- Spread on a parchment-lined sheet pan and bake at 325°F for 15 minutes, agitating every five minutes until golden brown; can be stored in an airtight container at room temperature for up to a week.
FRESH WHIPPED CREAM
- When ready to serve, whip heavy cream and powdered sugar in a mixing bowl until soft peaks form.
ASSEMBLING
- Pour room temperature caramel into the pre-baked pie crust, spreading evenly, then chill in the fridge for 20-25 minutes to firm up.
- Pour pumpkin ganache over the chilled caramel, quickly spreading to cover completely.
- Refrigerate the pie, covered, for at least 8 hours or overnight until the ganache is firm and solid.
- Serve the pie cold, directly from the fridge, topped with fresh whipped cream and streusel.
- Store any leftovers in the refrigerator.
Notes
Ensure to use pumpkin puree, not pumpkin pie filling.
For the salted caramel, you can adjust the salt amount to your taste, up to 2 teaspoons. Keep cream and butter cold before adding to hot caramel.
When making the pie crust, the amount of ice water needed can vary; add gradually until the dough comes together.
The pumpkin ganache, salted caramel, and streusel topping can all be prepared 1-2 days in advance and stored as directed.
Reheat pre-made ganache and caramel in 20-second increments in the microwave to achieve a pourable consistency for assembly.
To prevent the edges of the pie crust from burning during blind baking, tent them with foil.
This pie requires an overnight chill (minimum 8 hours) for the ganache to properly set before serving.
Serve the pie cold directly from the refrigerator.
For the salted caramel, you can adjust the salt amount to your taste, up to 2 teaspoons. Keep cream and butter cold before adding to hot caramel.
When making the pie crust, the amount of ice water needed can vary; add gradually until the dough comes together.
The pumpkin ganache, salted caramel, and streusel topping can all be prepared 1-2 days in advance and stored as directed.
Reheat pre-made ganache and caramel in 20-second increments in the microwave to achieve a pourable consistency for assembly.
To prevent the edges of the pie crust from burning during blind baking, tent them with foil.
This pie requires an overnight chill (minimum 8 hours) for the ganache to properly set before serving.
Serve the pie cold directly from the refrigerator.